CN102669756B - Method for manufacturing per-seasoning clear pond hotpot - Google Patents
Method for manufacturing per-seasoning clear pond hotpot Download PDFInfo
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- CN102669756B CN102669756B CN2012101791152A CN201210179115A CN102669756B CN 102669756 B CN102669756 B CN 102669756B CN 2012101791152 A CN2012101791152 A CN 2012101791152A CN 201210179115 A CN201210179115 A CN 201210179115A CN 102669756 B CN102669756 B CN 102669756B
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Abstract
The invention discloses a method for manufacturing per-seasoning clear pond hotpot. The method comprises the following process procedures: preserving and frying meat of livestocks, making bone soup, extracting spice liquid, clarifying spice liquid, concentrating soup, packing and the like. The invention develops the per-seasoning clear pond hotpot which contains meat of livestocks, has delicious soup and tender meat, and is convenient for storage and transportation and solves the problem that the conventional bagged hotpot ingredients are difficult in fresh-keeping and quality guaranteeing, and are inconvenient to eat.
Description
Technical field
The present invention relates to a kind of preparation method of preconditioned plain soup chafing dish, belong to field of food.
Background technology
Chafing dish is China's tradition name food, by its taste, can be divided into two kinds of red soup (spicy) and plain soups (delicate flavour).The bags for chafing dish material of selling in the market is take bottom stuff of red soup of fire pot as main, and the plain soup chafing dish material, because soup juice volume is large, is inconvenient to pack and transport, so is seldom had on market.All with meat, with joining, do not dip in material in existing chafing dish material in addition, also need join in addition meat when edible and dip in material, use inconvenient.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of being furnished with livestock and poultry meat and dipping in the preconditioned plain soup chafing dish of material, not only the soup fresh meat is tender, instant for the preconditioned plain soup soup for chafing dish that the method is produced, and is convenient to storage and transportation.
For achieving the above object, the preparation method that the present invention adopts comprises the steps:
The processing of livestock and poultry meat
(1) get band bone livestock and poultry meat, it is cut to rectangular, then put into pickling liquid, fully stir it is mixed, then put into freezer and pickle 1-2 days at 2-4 ℃, described pickling liquid adds water by preserved materials to be made, and the weight ratio of preserved materials and water is 1:1-2, and each component of preserved materials is counted by the weight of livestock and poultry meat: salt 2-2.5 ﹪, sodium isoascorbate 1-1.5 ﹪, natrium nitrosum 0.1-0.15 ﹪, white wine 1-1.5 ﹪;
(2) add clear water in digester, heating is after water is boiled, and the cube meat of putting into after pickling boils 10-15 minute, goes offscum while boiling;
(3) cube meat after boiling is pulled out, is cut to fritter after cooling, then puts into deep fryer fried golden yellow to surface color, cooling standby with lard;
The preparation of banana aldehyde liquid
(1) getting banana aldehyde rubs, add its weight 8-10 clear water doubly to soak 24-36h, then enter circulating extraction equipment at 95-98 ℃ of extracting 4-5h repeatedly, the insoluble material of filtering, obtain banana aldehyde liquid, the component of described banana aldehyde is counted by the weight of livestock and poultry meat: fennel seeds 0.15-0.3 ﹪, peeled shrimp 0.1-0.2 ﹪, three be 0.1-0.2 ﹪, tsaoko 0.05-0.1 ﹪ how, cassia bark 0.05-0.1 ﹪, pepper 0.2-0.4 ﹪, dried thin mushroom 0.35-0.7 ﹪;
(2) get the fowl breast that accounts for banana aldehyde liquid weight 1-1.5%, it is stranding into muddy flesh, a minute secondary adds in the boiling of banana aldehyde liquid, pulls the fowl breast that boils out when meat floats over noodle soup, soup clarification, and the banana aldehyde liquid after clarification is standby;
The preparation of the fragrant thick chilli sauce of poultry: the fowl breast that will boil minces, and after then using vegetable oil, bean cotyledon, fermented soya bean and other stir-baking with adjuvant material systems, enters the colloid mill mill and is fragrant thick chilli sauce;
Boiling of bone soup: get the live stock and fowl bone that accounts for livestock and poultry meat weight 5-10 ﹪, first live stock and fowl bone is pulverized with bone cutter, then putting into digester adds the clear water of bone weight 10-15 times and accounts for the crucian of bone weight 20-25 ﹪ and account for the ginger of clear water weight 1-2 ﹪ and the green onion of 2-3 ﹪, infusion 6-8 hour dense thick to soup, described crucian is removed fish scale and internal organ in advance, incorporates the meat grinder strand into and is thick piece;
Concentrating of soup stock: above-mentioned bone soup and banana aldehyde liquid are put into concentration pan, and Vacuum Concentration to juice reduces 1/2-2/3;
Packing: the livestock and poultry meat after cooled concentrated soup base and processing is entered the bag packing in proportion, and fragrant thick chilli sauce is as dipping in the material pouch-packaged.
Other auxiliary materials that add during the fragrant thick chilli sauce frying of above-mentioned poultry comprise bruised ginger, fermented glutinous wine and Chinese prickly ash, and the weight proportion of each raw material is: poultry 50-60 part, fermented soya bean 20-25 part, bean cotyledon 30-40 part, bruised ginger 5-6 part, 20-22 parts of fermented glutinous wines, Chinese prickly ash 2-4 part, vegetable oil 1000-1500 part.
The chickens' extract that accounts for bone soup weight 1.5-2.0 ﹪ and the yeastex of 1-1.5 ﹪ have also been added when above-mentioned soup stock is concentrated.
The above-mentioned meat of livestock and poultry with bone can be rabbit meat, poultry, pork chop or beefsteak; Live stock and fowl bone can be fowl bone, rabbit bone or pig ear of maize bone.
The present invention has following effect:
(1) will be with bone livestock and poultry meat first to enter freezer to pickle by adopting, then boil rear fried, can not only effectively remove meat fishy smell, increase fragrant delicate flavour, and can also promote the water-retaining property of meat, make meat tenderer, be beneficial to simultaneously that product is fresh-keeping guarantees the quality;
(2) by employing, live stock and fowl bone is entered the meat grinder strand with bone cutter pulverizing, crucian and boil again bone soup for after thick piece, not only can greatly shorten the time of boiling, but also can make os in os marrow, animal oil and bone collagen can maximize stripping, add simultaneously crucian can promote soup delicate flavour, make Tang Gengnong whiter;
(3) add the five spices extract to substitute traditional chafing dish boiling of directly spices being put into by employing, can not only maximize and extract and reservation five spices fragrance, but also because of filtering five spices material slag make the product soup can present good outward appearance, adopt simultaneously and add mushroom and peeled shrimp in five spices, greatly promoted the bright fragrance of product;
(4) add the boiling of fowl breast by adopting in banana aldehyde liquid, make the color of brown spice liquid obtain maximum desalination, can not affect the milky white color and luster of bone soup after making it make an addition in bone soup, poultry after boiling simultaneously is more fragrant, can be used as the hot-pot dipping material uses, thereby both effectively utilized the fowl breast, more convenient while making again chafing dish edible;
(5), by adopting Vacuum Concentration method concentrated juice, reduce the juice volume, thereby be convenient to packing and storing.
Below in conjunction with embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment 1
The processing of livestock and poultry meat
(1) get bone-in cony meat, it is cut to rectangular, then put into pickling liquid, fully stir it is mixed, then putting into freezer pickled 2 days at 2 ℃, described pickling liquid adds water by preserved materials to be made, and the weight ratio of preserved materials and water is 1:2, and each component of preserved materials is counted by the weight of livestock and poultry meat: salt 2.5 ﹪, sodium isoascorbate 1 ﹪, natrium nitrosum 0.15 ﹪, white wine 1 ﹪;
(2) add the clear water of 1 times of rabbit meat weight in digester, heating is after water is boiled, and the cube meat of putting into after pickling boiled 15 minutes, went offscum while boiling;
(3) cube meat after boiling is pulled out, is cut to fritter after cooling, then puts into deep fryer fried golden yellow to surface color with lard, and in time the elimination frying oil, cooling standby;
The preparation of banana aldehyde liquid
(1) getting banana aldehyde rubs, add the clear water of 10 times of its weight to soak 36h, then enter circulating extraction equipment at 95 ℃ of extracting 5h repeatedly, the insoluble material of filtering, obtain banana aldehyde liquid, the component of described banana aldehyde is counted by the weight of livestock and poultry meat: fennel seeds 0.3 ﹪, peeled shrimp 0.2 ﹪, three be 0.2 ﹪, tsaoko 0.1 ﹪ how, cassia bark 0.1 ﹪, pepper 0.4 ﹪, dried thin mushroom 0.7 ﹪;
(2) get the chicken-breasted that accounts for banana aldehyde liquid weight 1.2%, it is stranding into muddy flesh, a minute secondary adds in the boiling of banana aldehyde liquid, pulls the chicken-breasted that boils out when meat floats over noodle soup, soup clarification, and the banana aldehyde liquid after clarification is standby;
The preparation of the fragrant thick chilli sauce of poultry: the chicken-breasted that will boil minces, and after then using vegetable oil, fermented soya bean (cutting thin), bean cotyledon (cutting thin), bruised ginger, fermented glutinous wine, Chinese prickly ash frying, enter the colloid mill mill and be fragrant thick chilli sauce,
The weight proportion of each raw material is: 60 parts of chicken-breasteds, 25 parts, fermented soya bean, 40 parts of bean cotyledons, 6 parts of bruised gingers, 22 parts of fermented glutinous wines, 4 parts, Chinese prickly ash, 1000 parts of vegetable oil;
Boiling of bone soup: get the chicken bone that accounts for rabbit meat weight 7 ﹪ and the pig bone of 3 ﹪, first with bone cutter, pulverize, then putting into digester adds the clear water of 10 times of bone weights and accounts for the crucian of bone weight 25 ﹪ and account for the ginger of clear water weight 2 ﹪ and the green onion of 3 ﹪, infusion 8 hours is dense thick to soup, described crucian is removed fish scale and internal organ in advance, incorporates the meat grinder strand into and is thick piece;
Soup stock concentrated: above-mentioned bone soup and banana aldehyde liquid are put into concentration pan, and add the chickens' extract that accounts for bone soup weight 1.5 ﹪ and the yeastex of 1.0 ﹪, Vacuum Concentration to juice reduces 2/3;
Packing: the rabbit meat after cooled concentrated soup base and processing is entered the bag packing in proportion, and fragrant thick chilli sauce is as dipping in the material pouch-packaged.
Open bag when edible and enter pot, add 2-3 times of clear water, add vegetables to scald after boiled 15-20 minute to boil, dip in savoury and pungent chicken pulp edible.
Embodiment 2
The processing of livestock and poultry meat
(1) get band bone goose, it is cut to rectangular, then put into pickling liquid, fully stir it is mixed, then putting into freezer pickled 1 day at 4 ℃, described pickling liquid adds water by preserved materials to be made, and the weight ratio of preserved materials and water is 1:1.5, and each component of preserved materials is counted by the weight of livestock and poultry meat: salt 2.2 ﹪, sodium isoascorbate 1 ﹪, natrium nitrosum 0.15 ﹪, white wine 1 ﹪;
(2) add the clear water of 1.2 times of goose weight in digester, heating is after water is boiled, and the cube meat of putting into after pickling boiled 12 minutes, went offscum while boiling;
(3) cube meat after boiling is pulled out, is cut to fritter after cooling, then puts into deep fryer fried golden yellow to surface color with lard, and in time the elimination frying oil, cooling standby;
The preparation of banana aldehyde liquid
(1) getting banana aldehyde rubs, add the clear water of 10 times of its weight to soak 30h, then enter circulating extraction equipment at 96 ℃ of extracting 4h repeatedly, the insoluble material of filtering, obtain banana aldehyde liquid, the component of described banana aldehyde is counted by the weight of livestock and poultry meat: fennel seeds 0.2 ﹪, peeled shrimp 0.1 ﹪, three be 0.1 ﹪, tsaoko 0.1 ﹪ how, cassia bark 0.1 ﹪, pepper 0.2 ﹪, dried thin mushroom 0.7 ﹪;
(2) get the chicken-breasted that accounts for banana aldehyde liquid weight 1.5%, be processed into muddy flesh, a minute secondary adds in the boiling of banana aldehyde liquid, pulls the chicken-breasted that boils out when meat floats over noodle soup, soup clarification, and the banana aldehyde liquid after clarification is standby;
The preparation of the fragrant thick chilli sauce of poultry: the goose breast that will boil minces, and after then using vegetable oil, fermented soya bean (cutting thin), bean cotyledon (cutting thin), bruised ginger, fermented glutinous wine, Chinese prickly ash frying, enter the colloid mill mill and be fragrant thick chilli sauce,
The weight proportion of each raw material is: 50 parts of goose breasts, 20 parts, fermented soya bean, 30 parts of bean cotyledons, 6 parts of bruised gingers, 20 parts of fermented glutinous wines, 3 parts, Chinese prickly ash, 1000 parts of vegetable oil;
Boiling of bone soup: get the chicken bone that accounts for goose weight 5 ﹪ and the pig bone of 3 ﹪, first with bone cutter, pulverize, then putting into digester adds the clear water of 14 times of bone weights and accounts for the crucian of bone weight 20 ﹪ and account for the ginger of clear water weight 1 ﹪ and the green onion of 2 ﹪, infusion 8 hours is dense white to soup, described crucian is removed fish scale and internal organ in advance, incorporates the meat grinder strand into and is thick piece;
Soup stock concentrated: above-mentioned bone soup and banana aldehyde liquid are put into concentration pan, and add the chickens' extract that accounts for bone soup weight 2 ﹪ and the yeastex of 1.5 ﹪, Vacuum Concentration to juice reduces 1/2;
Packing: the goose after cooled concentrated soup base and processing is entered the bag packing in proportion, and fragrant thick chilli sauce is as dipping in the material pouch-packaged.
Open bag when edible and enter pot, add 2-3 times of clear water, add vegetables to scald after boiled 15-20 minute to boil, dip in the fragrant thick chilli sauce of goose edible.
Claims (3)
1. the preparation method of a preconditioned plain soup chafing dish, is characterized in that comprising the steps:
The processing of livestock and poultry meat
(1) get band bone livestock and poultry meat, it is cut to rectangular, then put into pickling liquid, fully stir it is mixed, then put into freezer and pickle 1-2 days at 2-4 ℃, described pickling liquid adds water by preserved materials to be made, and the weight ratio of preserved materials and water is 1:2, and each component of preserved materials is counted by the weight of livestock and poultry meat: salt 2-2.5 ﹪, sodium isoascorbate 1-1.5 ﹪, natrium nitrosum 0.1-0.15 ﹪, white wine 1-1.5 ﹪;
(2) add clear water in digester, heating is after water is boiled, and the cube meat of putting into after pickling boils 10-15 minute, goes offscum while boiling;
(3) cube meat after boiling is pulled out, is cut to fritter after cooling, then puts into deep fryer fried golden yellow to surface color, cooling standby with lard;
The preparation of banana aldehyde liquid
(1) getting banana aldehyde rubs, add its weight 8-10 clear water doubly to soak 24-36h, then enter circulating extraction equipment at 95-98 ℃ of extracting 4-5h repeatedly, the insoluble material of filtering, obtain banana aldehyde liquid, the component of described banana aldehyde is counted by the weight of livestock and poultry meat: fennel seeds 0.15-0.3 ﹪, peeled shrimp 0.1-0.2 ﹪, three be 0.1-0.2 ﹪, tsaoko 0.05-0.1 ﹪ how, cassia bark 0.05-0.1 ﹪, pepper 0.2-0.4 ﹪, dried thin mushroom 0.35-0.7 ﹪;
(2) get the fowl breast that accounts for banana aldehyde liquid weight 1-1.5%, it is stranding into muddy flesh, a minute secondary adds in the boiling of banana aldehyde liquid, pulls the fowl breast that boils out when meat floats over noodle soup, soup clarification, and the banana aldehyde liquid after clarification is standby;
The preparation of the fragrant thick chilli sauce of poultry: the fowl breast that will boil minces, and after then using vegetable oil, bean cotyledon, fermented soya bean, bruised ginger, fermented glutinous wine and Chinese prickly ash frying, enters the colloid mill mill and is fragrant thick chilli sauce;
Boiling of bone soup: get the live stock and fowl bone that accounts for livestock and poultry meat weight 5-10 ﹪, first live stock and fowl bone is pulverized with bone cutter, then putting into digester adds the clear water of bone weight 10-15 times and accounts for the crucian of bone weight 20-25 ﹪ and account for the ginger of clear water weight 1-2 ﹪ and the green onion of 2-3 ﹪, infusion 6-8 hour dense thick to soup, described crucian is removed fish scale and internal organ in advance, incorporates the meat grinder strand into and is thick piece;
Concentrating of soup stock: above-mentioned bone soup and banana aldehyde liquid are put into concentration pan, and Vacuum Concentration to juice reduces 1/2-2/3;
Packing: the livestock and poultry meat after cooled concentrated soup base and processing is entered the bag packing in proportion, and fragrant thick chilli sauce is as dipping in the material pouch-packaged.
2. the preparation method of a kind of preconditioned plain soup chafing dish according to claim 1 is characterized in that: the weight proportion of each raw material that adds during the fragrant thick chilli sauce frying of poultry is: poultry 50-60 part, fermented soya bean 20-25 part, bean cotyledon 30-40 part, bruised ginger 5-6 part, fermented glutinous wine 20-22 part, Chinese prickly ash 2-4 part, vegetable oil 1000-1500 part.
3. the preparation method of a kind of preconditioned plain soup chafing dish according to claim 1 is characterized in that: soup stock has also added the chickens' extract that accounts for bone soup weight 1.5-2.0 ﹪ and the yeastex of 1-1.5 ﹪ when concentrated.
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| CN2012101791152A CN102669756B (en) | 2012-06-02 | 2012-06-02 | Method for manufacturing per-seasoning clear pond hotpot |
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| CN2012101791152A CN102669756B (en) | 2012-06-02 | 2012-06-02 | Method for manufacturing per-seasoning clear pond hotpot |
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| CN102669756B true CN102669756B (en) | 2013-11-13 |
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| CN105011086A (en) * | 2014-04-24 | 2015-11-04 | 苏州要德食业有限公司 | White soup hotpot seasoning recipe |
| CN104839806B (en) * | 2015-04-20 | 2018-04-06 | 吉林大学 | A kind of gelatin ginseng pig bone concentrated soup base and preparation method thereof |
| CN105661454B (en) * | 2016-03-07 | 2019-07-30 | 重庆汤嫂食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN113180196A (en) * | 2021-05-28 | 2021-07-30 | 成都大学 | Instant meat product with hot pot flavor and processing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
| CN101401661A (en) * | 2008-10-21 | 2009-04-08 | 广东汇香源生物科技股份有限公司 | Method for preparing bone plain soup base for chafing dish |
| CN101999627A (en) * | 2010-09-29 | 2011-04-06 | 重庆合川盐化工业有限公司 | Hot pot seasoning salt |
| CN102150809A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | White hotpot seasoning and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1463631A (en) * | 2002-06-14 | 2003-12-31 | 黄敬翔 | Method for making little goat chafing dish possessing medical functions |
| CN101401661A (en) * | 2008-10-21 | 2009-04-08 | 广东汇香源生物科技股份有限公司 | Method for preparing bone plain soup base for chafing dish |
| CN101999627A (en) * | 2010-09-29 | 2011-04-06 | 重庆合川盐化工业有限公司 | Hot pot seasoning salt |
| CN102150809A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | White hotpot seasoning and preparation method thereof |
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